Escarole With Nectarines And Ricotta Salata
Get ready to elevate your salad game with this vibrant and flavorful Grilled Nectarine and Escarole Salad. Juicy grilled nectarines add a sweet and smoky touch to crisp escarole leaves, crunchy walnuts, and tangy ricotta salata. A drizzle of orange juice and a hint of maple syrup round out the flavors for a perfect balance of sweetness and acidity. This salad is a true celebration of summer produce and will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 4 nectarines, pitted and cut into quarters
- 3 Tbs. extra-virgin olive oil
- Kosher salt, to taste
- 1 head escarole, trimmed of heavy stems and cut crosswise
- into 1-inch-wide strips
- 1/2 cup chopped walnuts
- Juice of 1 orange
- 1 Tbs. maple syrup (optional)
- 3 oz. ricotta salata cheese
- Freshly ground pepper, to taste
Instructions
- Prepare a small fire in a charcoal grill.
- Toss the nectarines with a little of the olive oil and a pinch of salt. Grill the fruit directly over the heat until they begin to soften and caramelize, 7 to 10 minutes. Remove from the heat and set aside.
- In a large bowl, mix the escarole, walnuts, orange juice and the remaining olive oil. Season with salt and toss to combine. Taste the salad. If it is too bitter for you, add the maple syrup and toss to combine.
- Arrange the grilled nectarines around the rim of a platter and place the salad in the middle. Crumble the ricotta over the salad, add a few grinds of pepper and serve immediately. Serves 4.
- Adapted from <i>Where There&rsquo;s Smoke,</i> by Barton Seaver (Sterling Epicure, 2013).
Yield
Serves 4.
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